Marc Payero is the executive chef at the NFL offices, where he oversees food services for NFL employees (including the commissioner) and their guests. In this edition of the Ultimate Tailgate Experience, Chef Payero shows how to make his Chipotle Grilled Skirt Steak recipe.
Chipotle Grilled Skirt Steak
1/2 cup red wine vinegar
1/2 cup red wine (full body)
3 canned chipotle peppers in adobo sauce
4 large garlic cloves
1/2 small yellow onion
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup pickled onions (optional)
1 (2-pound) skirt steak
1. In a blender add vinegar, wine and remaining ingredients. Blend until well mixed.
2. Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating.
3. Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 6 minutes. Turn meat; grill another 2 minutes more or until cooked as desired. Remove steaks from grill and allow resting for about 5 minutes. Slice steak into thin strips across the grain. Top with Pickled onions (Optional) and garnish with chopped cilantro. Enjoy.